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Mild Thai Red Chicken Curry & Rice

Mild Thai Red Chicken Curry & Rice

Mild Thai Red Chicken Curry & Rice

with Asian Greens & Zucchini

Up to 180$ + Free Treats / Extras for Life

Who needs takeaway when you can whip up this creamy curry with a kick. Our Thai red curry paste is the not so secret ingredient, adding a depth of flavour that's the perfect ratio of savoury to sweet

Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!

Tags:

High Protein

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Asian Greens

1 packet

Basmati Rice

(May be present: Gluten, Soy, Wheat.)

330 g

Chicken Breast

2

Garlic

1

Zucchini

1 packet

Mild Thai Red Curry Paste

1 packet

Coconut Milk

Nutritional Values

Calories675 kcal

Energy (kJ)2820 kJ

Fat20.8 g

of which saturates16.6 g

Carbohydrate72.8 g

of which sugars11.6 g

Dietary Fibre6.5 g

Protein45.6 g

Sodium886 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

Cooking Steps

Cook the rice

1

• To a medium saucepan, add the water and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

Get prepped

2

• While the rice is cooking, cut zucchini into half-moons. • Roughly chop Asian greens. • Cut chicken thigh into 2cm chunks.

Brown the chicken

3

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and zucchini, tossing occasionally, until browned, 5-6 minutes (the chicken will finish cooking in step 5!).

Add the veggies

4

• SPICY! This is a mild paste, but use less if you're sensitive to heat! Reduce heat to medium-high. Add mild Thai red curry paste and garlic paste and cook, stirring, until coated and fragrant, 1 minute. • Add coconut milk, the soy sauce, sugar, Asian greens and a splash of water and stir to combine.

5

• Reduce heat to low and simmer until the chicken is cooked through and the veggies are tender, 3-4 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

6

• Divide rice between bowls. • Top with mild Thai red chicken curry to serve. Enjoy!

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